Ina’s Greek Salad is fresh, delicious and comes together in a cinch!

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Greek Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min
Prep: 20 min
Inactive: 30 min
Yield: 6 servings

Ingredients

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large-diced
1 yellow bell pepper, large-diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese, 1/2-inch diced (not crumbled)
1/2 cup calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Place the cucumber, peppers, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

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Barefoot Contessa Makes a Greek Salad | Barefoot Contessa | Food Network

27 Comments

  1. Spinach – Feta pie… crazy delicious… and Stuffed tomatoes – peppers – eggplants with rice and / or meat + feta… HEAVENS

  2. This is my favorite salad ever. I actually make it twice a month and I never get tired of eating it.

  3. Greek here: the little bit of mustard looks interesting! I'm going to have to give it a try! I agree with you on red/yellow/orange bell peppers over green. I cut them exactly as you do. My recommendation: try dried basil rather than dry oregano. Oregano's more traditional, but I love the sweetness that basil adds.

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